How to Make Sandra Lee's Roasted Butter Herb Turkey | Food Network
Sandra Lee shares the secret to getting your turkey's skin crispy this Thanksgiving.
Semi-Homemade Cooking with Sandra Lee -- In an atmosphere as inviting as her recipes, Sandra Lee, author of the best-selling cookbook Semi-Homemade Cooking, shares her techniques for combining fresh ingredients with specially selected store-bought items. The results: mouthwatering meals and desserts, prepared in minutes, that taste like they were made from scratch. Now you can see why consumers, viewers and celebrities from Katie Couric to Nathan Lane have made Sandra Lee one of America's most sought-after culinary experts!
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Sandra Lee - Pecan Cinnamon Angel Food Cake
Originally aired as part of the Sailing episode (Episode SH1013H) on the Food Network, March, 22nd, 2008.
Ingredients:
• 1 teaspoon cinnamon extract
• 1 (16-ounce) container whipped topping, divided
• 1 (10-inch) store-bought angel food cake
• 8 ounces whipped cream cheese
• 2 tablespoons brown sugar
• 1/2 cup chopped pecans, plus more for garnish
• 1 teaspoon ground cinnamon, plus more for garnish
• Whipped topping, store-bought
Directions:
Carefully cut off 1-inch top of angel food cake; set aside. Cut down into cake and gently remove core of cake, leaving a 1-inch thick border from bottom and around sides. Crumble cored cake into small pieces.
In a medium bowl, stir together cake pieces, cream cheese, brown sugar, pecans, and cinnamon.
Fill center ring of angel food cake with mixture. Place cake top back on.
Frost cake with whipped topping. Garnish with chopped pecans and ground cinnamon
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Sandra Lee - Fruit Wands
Originally aired as part of the Fairy Princess Party episode (Episode SH0810H) on the Food Network, July, 14th, 2007.
Ingredients:
• 1 cantaloupe, peeled
• 2 cups vanilla yogurt (recommended: Dannon)
• 2 tablespoons honey
• 1 (2-pound) container pre-cut mixed fruit cubes (such as pineapple, cantaloupe, melon, watermelon)
• 16 whole strawberries
Directions:
Cut the cantaloupe in half and remove all seeds from 1/2 with a spoon. Slice a tiny bit off the bottom so it sits flat like a bowl. Place on a plate.
Place cantaloupe half with seeds, seed side down on a plate.
In a bowl, whisk together yogurt and honey; pour into the cantaloupe bowl for dip.
To make wands, slide cubes of fruit onto skewers, leaving 1 inch at both ends of each skewer. Stick 1 end into cantaloupe half, top the skewer with a strawberry.
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